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| Ham and Egg Enchiladas
2 tablespoons of butter
1 small red bell pepper, chopped
3 green onions, with tops, sliced
1/2 cup of diced ham
8 eggs
8 (7 to 8-inch) flour tortillas
2 cups (8 ounces) of shredded Colby-Jack or Pepper-Jack cheese, divided
1 can of enchilada sauce1/2 cup of prepared salsa
sliced avocado, fresh cilantro, and red pepper slices for garnish
Preheat oven to 350ºF.
Melt butter in large non-stick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham; cook and stir 1 minute.
Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet, cook until eggs are set, but still soft, stirring occasionally. Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese. Roll tortillas up and place seam side down in shallow 11x7-inch baking dish. Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas. Cover enchiladas with foil; bake 20 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until enchiladas are hot and cheese is melted. Garnish, if desired. Serves 4.
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